Guest guest Posted November 7, 2001 Report Share Posted November 7, 2001 * Exported from MasterCook * Lentil " Butter " Recipe By :Bryanna Clark Grogan & Joanne Stepaniak Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup split red lentils 2 cups vegetable broth 1/4 cup water 1/2 teaspoon dried thyme 1/2 teaspoon dried basil Rinse and drain the lentils, then cook with the broth and water for 15 to 20 minutes, or until soft. Puree the lentils in a blender or food processor, along with the herbs, until smooth. The mixture will be soupy, but will be spreadable after chilling. You can add garlic or onion, if you'd like. Source: " Dairy-Free and Delicious " Copyright: " 2001 Brenda Davis, Bryanna Clark Grogan, Joanne Stepaniak " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 329 Calories; 8g Fat (21.0% calories from fat); 12g Protein; 54g Carbohydrate; 7g Dietary Fiber; 5mg Cholesterol; 3255mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Fat. NOTES : This can be used on toast or crackers. Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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